Potato Leek Soup

Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

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Not to be confused with my cheddar baked potato soup or slow cooker potato soup, this potato leek soup has the added benefit of leeks and a slew of seasonings. It still tastes like comfort food but with a slightly fresher flavor profile. It may be warming up outside, putting a damper on soup season, but you might want to squeeze this one in real quick. Truly, it’s a quick one. And I got to use my favorite kitchen appliance – the immersion blender!

If you or someone you know makes homemade soups at any frequency, you should get an immersion blender. One of my least favorite kitchen appliances is the regular blender because blending hot liquids can be literally explosive, so I’d pick my immersion blender 10/10 times. I pretty much only use my blender for smoothies.

The best part of using an immersion blender is that I can easily see and control how blended I make my soups. I prefer soups like this potato leek soup and broccoli cheddar soup to still have chunks. In all honestly, I prefer most soups to be a bit chunky rather than creamy, unless it’s tomato soup.

But I’ve gushed over immersion blenders enough. Regardless of which type of blender you have, this soup will be a hit. With the usual suspects of onion and carrot as the base, with leek as a special friend, this potato leek soup is seasoned to perfection with dill, Italian seasoning, paprika, garlic, cumin, salt, and white pepper. Make it extra special with homemade chicken or vegetable broth and finish it with heavy cream before blending it up how you like it.

POTATO LEEK SOUP

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Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 small sweet yellow onion, diced (scant 1 cup)
• 2 leeks sliced (about 1 cup)
• 4 cups chicken or vegetable broth
• 5 large potatoes peeled and chopped (about 5 heaping cups)
• 3 carrots, chopped (about 2 cups)
• 2 tsp dried dill
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp ground white black pepper, plus more to taste
• 1 cup cream
• Fresh parsley for garnish

Directions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add oil and butter. When warmed, add onion and leeks and cook 5 minutes or until softened and starting to brown.
2. Stir in the broth, potatoes, carrots, dill, Italian seasoning, garlic, paprika, cumin, salt, and white pepper. Bring to a boil over high head, then turn town to medium-low, cover, and cook about 30 minutes or until potatoes and carrots are soft. Season to taste with more salt or pepper if needed.
3. Reduce heat to low. Stir in the cream. Using an immersion blender*, blend until half of it is blended in, leaving half with chunks. blend part or all of the vegetables if desired.
4. Serve immediately topped with fresh parsley and a slice of good bread.

Notes

*You can also transfer into a regular blender if you don't have an immersion blender.

Source: Adapted from Savory with Soul.